Sambar

Ingredients

Dal

½ cup Tuvar Dal

½ tsp Turmeric Powder

Salt to taste

Vegetables (some of the other vegetables that you can use are: eggplant, pumpkin, okra, carrot, parsnip, drumsticks)

½ cup cubed potatoes

1 tsp Fenugreek seeds

1/4 tsp Turmeric Powder

1 cup Water

1 tbsp Tamarind Paste

Masala

2 tbsp Vegetable Oil

1 tsp Fengugreek seeds

½ cup Onion (Finely chopped)

1 cup Tomato (roughly chopped)

2 tbsp Sambar Powder (store bought or homemade)

Tempering

1 tbsp Ghee

1 tsp Mustard Seeds

1 tsp Cumin seeds

For the tempering heat ghee in a small pan, once ghee is hot add the mustard, cumin and

8-10 curry leave

METHOD

1. Wash the dal, add it in a pressure cooker along with 2 cups of water, salt and turmeric powder. (If you don't have pressure cooker you can boil the dal)

2. Cook the dal until it is softened, whisk until smooth, set aside

3. Add oil to a pan, when the oil is hot add the fenugreek seeds and onions, fry till onions are translucent

4. Add the tomatoes and vegetables and sauté for a couple of minutes

5. Add the 1 cup of water and tamarind paste cover and let it boil gently for 5-7 minutes

6. Add the sambar powder and salt continue gently boiling till vegetable are soft but still firm

7. Add the dal to the pot and let it boil for another 3 minutes and add salt to taste.

8. Switch off the heat and set aside.

9. In another small pan, heat the ghee for tempering

10. Once the ghee is hot add the mustard seeds, cumin seed, fenugreek seeds and curry leaves.

11. Add the tempered spices into the sambar.

12. Best served with some rice.

Enjoy x